Soak sabudana overnight or for at least 5 – 6 hours.
The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 - 20 minutes.
Blend coriander, mint, green chilli, ginger to a smooth paste using 1 - 2 tablespoons of water. Keep aside.
In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
Serve Sabudana Khichdi warm with mint chutney.